Friday, January 2, 2009

black-eyed pea and soyrizo stew

it wasn't until a couple years ago that i heard about eating black-eyed peas on new year's day for good luck. until this recipe, i hadn't had them except all mushed up like a bean dip. i actually made my own soyrizo for this recipe, but i'm still tweaking the recipe. it didn't hold together as well as i had hoped, so i rolled with it and ended up with yummy soyrizo crumbles. once i get the recipe down pat, i'll post it, but in the meantime you can find soyrizo at most health/nature food stores. happy new year!

2½ cups cooked black-eyed peas, cooked

1½ cups white northern beans, cooked

2 cups soyrizo (mine was crumbly)

2 cans stewed tomatoes

2 cups chopped potatoes

2 tablespoon onion powder

2 clove garlic, minced

3 cups water

1 veggie bouillon cube

dissolve a bouillon cube in hot water, and then combine all ingredients in a crock pot. my soyrizo was already pretty spicy, but if yours isn't, you may want to add some red pepper flakes to kick it up.

stew in the crock pot for 6+ hours. be sure an add additional water if too much cooks off.

looks mighty fine, my dear! yummm... i flaked on making black eyed peas this year, but i always heard that cabbage was lucky on new years day, sooooo.... we had sauerkraut n sausage n dumplings! i thought of you and thought you'd be proud haha! by the way, i saw that one with the dog and the little kitten and it was so fricking adorable! loved it ;)

Miss V- I guess you did not get my email...I sent one a month ago...I use it just like you do, it does crumble...but you can make sliders by adding a binder like egg and quinoa flour, or chickpeas made like hummus...but other wise most I know that use this just crumble it into stews, omelets and other dishes, so you did it perfect, I never thought of black eyed peas and still have vegan soy-rizo in the freezer!